Learn how to make Cheddar, Mozzarella, and Whey Ricotta the traditional way!
At Adirondack Folk School we'll learn how to make our own cultures rather than using laboratory produced cultures, and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter! All products will be made using organic, grass-fed, raw milk. It is recommended that you purchase (and review) the book, "The Art of Natural Cheesemaking", by David Asher. This class is a combination of demonstration and hands on.
For more Adirondack Folk School classes you can take, click here.